Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Carol's Moosewood Vegetarian Chili

StarStarStarHalf starEmpty star

Your rating

Carol's Moosewood Vegetarian Chili

Carol's Moosewood Vegetarian Chili recipe

 

Yield

4 servings

Prep

30 min

Cook

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ½ cups red kidney beans
raw
Camera
6 cups water
Camera
1 teaspoon salt
Camera
1 cup tomato juice
Camera
1 cup cracked wheat (bulgur)
raw
Camera
olive oil
for saute
* Camera
4 each garlic cloves
crushed
Camera
1 ½ cups onions
chopped
Camera
1 cup carrots
chopped
Camera
1 cup celery
chopped
Camera
1 teaspoon basil
* Camera
1 tablespoon chili powder
Camera
1 tablespoon cumin
ground
Camera
black pepper
to taste
* Camera
1 dash cayenne pepper
to taste
* Camera
1 cup green bell peppers
chopped
Camera
2 cups tomatoes
fresh, chopped
Camera
½ each lemon
juice of
Camera
lemon juice
of half a lemon
* Camera
3 teaspoons tomato paste
Camera
3 teaspoons red wine
dry
* Camera
cheese
* Camera
parsley leaves
* Camera

Ingredients

Amount Measure Ingredient Features
591 ml red kidney beans
raw
Camera
1.4 l water
Camera
5 ml salt
Camera
237 ml tomato juice
Camera
237 ml cracked wheat (bulgur)
raw
Camera
1 x olive oil
for saute
* Camera
4 each garlic cloves
crushed
Camera
355 ml onions
chopped
Camera
237 ml carrots
chopped
Camera
237 ml celery
chopped
Camera
5 ml basil
* Camera
15 ml chili powder
Camera
15 ml cumin
ground
Camera
1 x black pepper
to taste
* Camera
1 dash cayenne pepper
to taste
* Camera
237 ml green bell peppers
chopped
Camera
473 ml tomatoes
fresh, chopped
Camera
0.5 each lemon
juice of
Camera
1 x lemon juice
of half a lemon
* Camera
15 ml tomato paste
Camera
15 ml red wine
dry
* Camera
1 x cheese
* Camera
1 x parsley leaves
* Camera

Directions

Put kidney beans in a saucepan and cover them with 6 cups of water.

Soak 3 to 4 hours.

Add extra water and salt.

Cook until tender (about 1 hour).

Watch the water level, and add more if necessary.

Heat tomato juice to a boil.

Pour over raw bulghar.

Cover and let stand at least 15 minutes.

(It will be crunchy, so it can absorb more later.)

Sauté onions and garlic in olive oil.

Add carrots, celery and spices.

When vegetables are almost done, add peppers.

Cook until tender.

Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven.

Serve topped with cheese and parsley if desired.

Note: Mushroom or other fresh vegetables can be always added as well.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 879g (31.0 oz)
Amount per Serving
Calories 3566% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1163mg 48%
Total Carbohydrate 24g 24%
Dietary Fiber 12g 47%
Sugars g
Protein 33g
Vitamin A 144% Vitamin C 115%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Email this recipe